If you’ve never had a meltaway cookie, you’ve absolutely got to try these! They have a wonderful buttery flavor and they just melt in your mouth. I topped these with a vanilla glaze swirled with raspberry jam. LOVE them!

Raspberry Meltaway Cookies

Yields ~ about 44 2.5″ cookies

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1 cup butter, softened

3/4 cup cornstarch

3/4 cup powdered sugar

1 1/2 tsp almond extract

1- 1.5 cups cup all-purpose flour**

2-3 TBSP seedless red raspberry jam

vanilla glaze {see below}

Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.

5. Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.

6. Let cool to set. Store in an airtight container.

** If you live in a more humid climate or close to sea level, you will need more flour for this recipe. So instead of using just 1 cup, use 1.5 cups and bake 3-4 cookies initially as a test batch, to make sure the cookies don’t spread so thin.

If you love these Raspberry Meltaway Cookies, be sure to try these other all-time favorite cookie recipes!

Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.

Preheat oven to 350 degrees F.

Scoop out about 1/2 a tablespoonful of dough. Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring cookies to a cooling rack.

Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.

Let cool to set. Store in an airtight container.

Recipe Notes

** If you live in a more humid climate or close to sea level, you will need more flour for this recipe. So instead of using just 1 cup, use 1.5 cups and bake 3-4 cookies initially as a test batch, to make sure the cookies don't spread so thin.

Comments

These cookies are amazing. I have made them twice in the past 2 weeks and they came out perfectly each time. Everyone loved them. I had so many requests for the recipe. Thank you for sharing. They are quickly becoming my go-to cookie. I actually weigh out each dough ball so I get consistent sized cookies. I used almond extract instead of vanilla in the glaze. Trying to give the recipe 5 stars, but for some reason, it won’t let me.

When you say 1-1 1/2 for flour, does that mean two and a half cups? Or does that mean One cup plus another One and a half cups? The dash between the One’s is throwing me off. I would like to try these cookies but I need to know that first. Lol…they look so yummy!

I clarified it in the post. If you live in a more humid climate or close to sea level, you will need more flour for this recipe. So instead of using just 1 cup, use 1.5 cups and bake 3-4 cookies initially as a test batch, to make sure the cookies don’t spread so thin.

These cookies were a big hit on my cookie platter. I had several folks request the recipe including from the guys. They were tender and so easy to make. The icing and jam added just the right sweetness. I can see using this same combination on some Valentines Day Heart cookies! Thanks so much for sharing this recipe.